Mary Allen
Launin rawaya na gwal ɗin kwai, wanda ya shahara sosai ga masu amfani da Swiss, ya dogara ne akan ciyarwar kaza da kuma haɓakawa. Idan na ƙarshe bai yi aiki ba, qwai na iya samun ɗanɗanon da ba a so.
Launi na gwaiduwa ya fi karfi a farkon sabon lokacin kwanciya sannan kuma a hankali yana raguwa. Fiye da shekaru 50 da suka gabata, Alfred Mehner ya rubuta a cikin wani littafi kan kiwon kaji cewa launin gwaiduwa da farko ya dogara ne akan ciyarwa. Ciyawa a cikin gudu da masara, karas, tumatir, ko barkono suna ba wa gwaiduwa launin rawaya mai wadaci. Amma metabolism na mutum kaza kuma yana rinjayar launi. Idan babu rini a cikin abincin, ba kowane kaza ba ne zai mayar da martani irin wannan. Gwaje-gwaje sun nuna cewa acorns, canola, da sauran kayan lambu masu ban sha'awa suna sa gwaiduwa ta zama tagulla ko koren zaitun. Ana samar da gwaiwar kwai ta hanyar ƙara barkono barkono.
Pigments a cikin nau'i na carotenoids har yanzu ana kara wa kwanciya abinci a yau. Wadannan rini na halitta suna ba da launin rawaya zuwa launin ja. A yau, fiye da 800 daban-daban carotenoids an san su. Domin kwai gwaiduwa ya sami launi mai kyau, launin rawaya da jajaye dole ne su kasance cikin daidaitaccen rabo. A cikin kiwon kaji na kasuwanci, amfani da ƙwai daga baya yana taka muhimmiyar rawa. Masana'antar taliya tana neman kwai mai launin rawaya masu yawa a cikin gwaiduwa gwargwadon yiwuwa ta yadda taliya ta samar da launin rawaya mai tsananin gaske. Don ƙwai masu cin abinci, an fi son yolks masu launin rawaya-orange.
Abinci na iya shafar ba kawai Launi ba har ma da ɗanɗano
A Switzerland, ana amfani da masu ɗaukar launi na halitta azaman ƙari. Furen marigold na samar da launin rawaya da kuma ruwan paprika na ba wa kwai gwaiduwa launin ja, kamar yadda ake iya gani daga kayan koyarwa don koyar da sana'o'i na asali a matsayin ƙwararrun kiwon kaji. Haka kuma akwai pigments masu kama da na halitta amma an yi su ta hanyar roba. Apocarotene ester yana ba da launi na lemun tsami-rawaya kuma canthaxanthin ko citranaxantine yana ba da launin ja.
Ciyar da abinci tare da ƙarancin jajayen launi ko waɗanda ke da ƙarancin launi na iya haifar da yolks masu launin haske. Wani dalili kuma na iya zama abincin da aka adana na dogon lokaci. Alamun yana raguwa a sakamakon ajiya, kuma wannan lalacewa yana faruwa da sauri, musamman a yanayin zafi. Wani dalili kuma na iya zama babban abun ciki na bitamin A a cikin abinci. Wannan bitamin yana gogayya da shanye pigments a cikin hanji, domin carotenoids sune mafarin bitamin A. Ciwon tsutsotsi kuma yana iya zama alhakin kodadwar launin kwai. Idan mutum yana so ya rinjayi canjin launi ta hanyar ƙara pigments ta hanyar ciyarwa, dole ne a sake maimaita kima na gwaiduwa bayan kwanaki goma. Yaya tsawon lokacin canza launi ya bayyana?
Dandan kwai kajin kuma abincin yana tasiri. Alal misali, dalilin rashin jin daɗin "ƙanshin kifi" a cikin ƙwai shine a mafi yawan lokuta iskar gas da ake kira trimethylamine, wanda ke da wannan wari. Tare da metabolism mai aiki, kaza yana amfani da enzyme endogenous don canza wannan trimethylamine zuwa wani nau'i marar wari. Duk da haka, idan dabba yana da rashin lafiya na rayuwa, trimethylamine ba ta canza ba kuma wannan "ƙarin kifi" yana tasowa a cikin ƙwai. A baya, ana samun wannan cuta ta rayuwa a cikin nau'ikan nau'ikan launin ruwan kasa kuma ba a cikin kajin zuriyarsu ba. Yawan adadin fatty acid ɗin da ba a cika ba, abinci mara kyau, ko abincin da aka adana na dogon lokaci na iya zama dalilin matsalolin wari a cikin ƙwai.
Za'a iya Gane Fresh Kwai ta Yawan Yawansu, Yolk, ko Albumen
Akwai hanyoyi da yawa don gano ko kwai sabo ne ko kuma an adana shi na kwanaki da yawa. Ƙwai na musamman na ƙwai ya fi na ruwa girma, shi ya sa suke nutsewa idan ka saka su a cikin gilashin ruwa, misali. A cikin tsofaffin ƙwai, yawan yawa yana kama da na ruwa ko ƙasa da shi, wanda shine dalilin da yasa ƙwan ya tsaya a tsaye a cikin ruwa. Idan ƙwai ba za su iya ci ba, har ma za su yi iyo. Nauyin kwai ya dogara da girman ɗakin iska. Yayin da ba a iya ganin wannan idan aka duba sabbin ƙwai, ɗakin iska a cikin ƙwai marasa kyau ya fi millimita shida girma.
Wani abin da ke nuna sabo na ƙwai shine gwaiduwa. Tare da sabbin ƙwai, wannan ba a iya gani a zahiri lokacin kyandir, tare da tsofaffin ƙwai inuwar gwaiduwa ta bayyana. Yolk yana kusa da harsashi kuma wannan shine abin da ke sa inuwar ta gani. Irin wannan sakamako yana bayyana tare da dafaffen ƙwai. Idan gwaiduwa yana tsakiyar, qwai sabo ne. Idan gwaiduwa yana kusa da harsashi, an adana kwan na dogon lokaci. Abu na ƙarshe na ƙayyade shekarun ƙwai shine albumen. Abun da ake iya gani a fili, mai ƙarfi a kusa da gwaiduwa ba a iya ganinsa a cikin sabbin qwai. Idan albumen ya yi ruwa kuma ya zama ruwa, kwai ya tsufa.
Albumen yana yin ruwa ta hanyar hanyoyin sinadarai yayin ajiya. Mafi girman zafin ajiya, da sauri albumen zai sha ruwa. Saboda farin kwai yana maida hankali sosai ga yanayin ajiya, ana amfani da shi azaman ma'auni mai inganci a kasuwancin kwai na duniya. Ana ɗaukar samfurori a wurin don sanin ko an adana ƙwai daidai. Koyaya, ba kawai ajiya bane ke da alhakin daidaiton farin kwai. Hakanan shekarun kwanciya kaji yana da tasiri akan yawan farin kwai. Tsohuwar kaza ita ce, rage yawan farin kwai da ƙarancin sabo da kwai zai duba bisa ga wannan binciken kayan. Wannan samfurin bazuwar har yanzu yana aiki a kiwon kaji na kasuwanci saboda duk kaji suna da kusan shekara guda kuma suna da alaƙa da juna ta fuskar tsarin kiwo fiye da nau'ikan masu sha'awar sha'awa.